Hello!
I am looking for a chocolate mousse filling recipe for a cake.....does anyone have a favorite that they LOVE, and wouldn't mind sharing?
I am making a Red Velvet Cake for a co-worker and she wants a chocolate filling - and she HATES buttercream!
Thanks in advance!
Bump... I would like a good Chocolate Mousse Recipe too 
This is the recipe I use for my cakes.
250g Cream Cheese (softened)
100g Castor Sugar
1 Egg
250g Dark Chocolate (melted)
600ml fresh Thickened Cream (This might be called double cream or fresh whipping cream where you are..I'm in Australia)
Cream together Cream Cheese, sugar and egg until smooth and light.
Add melted Chocolate and whisk in quickly to prevent chocolate setting.
Add cream while whisking until all mixture has combined. Keep whisking until mixture becomes quite thick and then refrigerate until mousse has set. (I like to make it the night before).
I slice my cake into 3 and fill each layer with the mousse. I then Put cake together and then mask the whole cake and refrigerate until set.
I do all my cakes in stabelized fresh Cream. So I just Ice cake as usual and add decorations.
I hope you enjoy this recipe.
A few tips though.. With the cream cheese I like to take it out of fridge for a while before using so its not so cold. I have used it straight from the fridge and find it dosnt go as smooth when mixing it in with sugar and egg.
Also with the chocolate, once melted just let it sit for a bit..dont add it while its tooo hot.. As long as it still runny to poor into mixture. And when adding it, like I said above.. keep it whisking all the time..if you dont the chocolate can set too quickly and you will have choc chips through it..this is why I suggest not adding the chocolate while too hot.
Enjoy
Tash
OzCakelover: Your recipe says "fresh Thickened Cream"...since I'm not english speaking person (well I speak it a little bit)...does this mean 600ml whipped cream? Or cream BEFORE whipping. I mean do I measure 600ml cream and whip it or do I measure something like 300ml and whip it and take 600ml of ready whipped stuff?... does this make any sense?
Jenni the newbie
Hi Jenni
My recipe is for 600ml of non whipped cream..so straight from the container. I hope that is a little more help.
Tash
Here's my favorite recipe
600 ml fresh cream
2 leafs of gelatine
350 g dark chocolate, melted and moderately cooled
50 g self-made powdered vanilla sugar
soften gleatine according to package directions
mix cream and powdered sugar together, whip til almost at soft peak stage. Add softened gelatine. While whisking on speed 2, working quickly pour chocolate into bowl in a small steady stream. (Not too slow and not too quickly, or like Tash said, you'll get chocolate chunks--make sure chocolate is moderately cooled) After all of chocolate is added, increase speed and whisk until you have a light and fluffy mousse consistency. Don't whip too long or you'll get chocolate butter, lol. Put in fridge for 1 hour to finish off.
After torting your cake, you can line it with a collar and make really high layers, or completely cover the cake in so that it is encased in mousse.
Cande: I made your mousse and it was SOOOOOO GOOOOD!!!
I put some pear (from a can) along (mix it in when mousse was ready). I made a very thick layer of it. Sorry I don't have a picture, but I make a new one tomorrow....
Jenni
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